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Maha Kumbh wasn’t just about rituals and holy dips—it was about devotion, humanity, and the deep-rooted tradition of serving others.
Mahakumbh Mela 2025, which started on January 13, will run until February 26. (PTI)
As I stepped onto the sacred grounds of the Maha Kumbh Mela 2025 in Prayagraj, a wave of devotion and energy surrounded me. Millions of pilgrims had gathered to take the holy dip at the Triveni Sangam—the confluence of the Ganges, Yamuna, and Saraswati. The air was thick with chants, temple bells, and the scent of incense, a powerful reminder of India’s deep spiritual roots.
Navigating through the sea of devotees, I made my way to the banks of the Sangam. The sight was nothing short of mesmerizing—thousands of pilgrims immersed themselves in the sacred waters, seeking purification and divine blessings. It was a humbling experience to witness such unwavering faith and devotion.
After my own dip in the holy waters, I felt a renewed sense of calm and gratitude. However, hours of walking and queuing had left me exhausted and hungry. That’s when I stumbled upon ISKCON’s Mega Kitchen, an initiative in collaboration with the Adani Group to provide free meals to devotees.
Curious, I followed the aroma of freshly prepared food and reached the massive kitchen setup near Khusrobagh. The scale of the operation left me in awe—three fully functional kitchens working tirelessly to feed over 50 lakh pilgrims throughout the festival. I was greeted warmly by volunteers who offered me a plate of Mahaprasad. The meal was simple yet nourishing: dal, sabzi, chapati, and a sweet treat of halwa. What fascinated me most was the sustainability aspect—the food was prepared on traditional clay stoves using wood and cow dung cakes, with no plastic in sight.
I spoke to Dr Madhukant Das, Director CSR, ISKCON Dwarka, who explained how ISKCON’s team, including former five-star hotel chefs turned devotees, had orchestrated this grand effort. Their experience during the COVID-19 pandemic had prepared them well, and their efficiency was evident. A single chapati machine was producing 10,000 rotis an hour, ensuring a seamless food supply.
As I finished my meal, I couldn’t help but feel grateful for this initiative, which not only provided nourishment but also upheld the spirit of selfless service. Walking away, I reflected on how Maha Kumbh wasn’t just about rituals and holy dips—it was about devotion, humanity, and the deep-rooted tradition of serving others.
My journey to Maha Kumbh 2025 had been a spiritual awakening, and witnessing ISKCON’s Mega Kitchen was a testament to the power of faith in action. As I left the mela grounds, I carried with me not just the blessings of the Sangam but also the warmth of selfless service that makes this event truly divine.
